With kids, especially boys for some reason, we’re always sneaking in veggies anywhere we can. Our family love egg rolls but we really try to avoid eating out or purchasing convenience foods. Um, we recently made a much healthier version of the traditional egg roll at home. They’re packed with veggies, lean ground turkey, and baked in the oven so they aren’t greasy at all!
class=”ERSName”>Baked Turkey Egg Rolls
Ingredients
- 1 package egg roll wrappers
- 1 lb lean ground turkey
- onion – minced
- celery – finely chopped
- cabbage – finely chopped
- carrots – grated
- zucchini – grated
- yellow squash – grated
- 3-4 tbsp olive oil (divided)
- salt, pepper, and garlic salt to taste
Instructions
- Preheat oven to 425 degrees.
- Brown the lean ground turkey in a large skillet, breaking meat into very small pieces.
- In a separate pan, sauté the veggies in approximately 1 ½ – 2 tbsp olive oil until they begin to soften and brown.
- Combine the turkey and veggies.
- Laying one egg roll wrapper out to a time, place the wrapper on your work surface with a point facing you. It should look like a diamond. Add a scoop of filling to the center of the wrapper.
- Fold in the right and left corners of the wrapper and begin rolling from the point closest to you.
- Moisten the top corner with water or egg white and seal the egg roll closed.
- Place a wire rack (like you’d use for cooling baked goods) on a cookie sheet.
- Lightly coat each egg roll with the remaining olive oil and place on the wire rack.
- Bake in preheated oven for 15-18 minutes, turning once at the halfway point.
- Egg rolls should be golden brown on the outside.
- Remove eggrolls from the oven and serve with rice, fried rice, soy sauce, or your favorite dipping sauce.
These egg rolls are guaranteed to be a huge hit with the whole family and they’re much healthier than traditional egg rolls. They’re a filling and nutritious meal for weeknights!